Description
These chewy, lightly sweet oatmeal protein cookies are perfect for a quick post-workout snack or a grab-and-go breakfast treat.
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup protein powder
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup honey (or maple syrup)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 cup dark chocolate chips (optional)
- 1/4 cup chopped nuts (optional)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a bowl, mix together the rolled oats, protein powder, almond butter, honey, vanilla extract, baking powder, and salt until well combined. If the dough feels too dry, add a teaspoon of water or almond milk; if too wet, add a tablespoon of oats.
- If desired, fold in the chocolate chips and nuts. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 1 inch apart. Bake for 10–12 minutes, or until the edges are slightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to 7 days. They freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 11g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg